Soup with Chicken and Dumplings
What you need:
Four cups of chicken broth One pound of boneless, skinless chicken breasts or thighs Two medium carrots, sliced Two stalks of celery, chopped
measuring one cup of milk
a quarter cup of all-purpose flour
two tablespoons butter, unsalted
dried thyme, 1 teaspoon
half a teaspoon of dried basil
half a teaspoon of salt
half a teaspoon of black pepper
Addressing the Dumplings:
One cup of all-purpose batter
Baking powder, 2 tablespoons
1/2 cup of milk 1/4 teaspoon of salt
2 tablespoons of melted unsalted butter
What to do:
Melt the butter in a big pot or Dutch oven over medium heat. Then cook the chicken and vegetables. After 5 minutes of sautéing, add the celery, carrots, and onion and cook until they are softened. Toss in the chicken, then season with salt and pepper, thyme, parsley, chicken broth, and either breasts or thighs. Simmer, covered, for 20 to 25 minutes, or until chicken is done. Bring to a boil, then lower heat.
Take the chicken off of the heat and shred it with two forks. Put the shredded chicken back in the saucepan.
To make the soup thicker, combine the flour and milk in a small basin and whisk until combined. Slowly incorporate this blend into the broth. Cook, stirring regularly, for 5 to 7 minutes, or until the soup reaches the desired thickness.
To make the dumplings, mix the flour, baking soda, and salt in a medium basin. Do not overmix; simply incorporate the milk with the melted butter.
Before the soup comes to a simmer, add spoonfuls of the dumpling batter to cook the dumplings. For about fifteen to twenty minutes, or until the dumplings are cooked through and have a fluffy texture, cover the pot with the lid. To keep the dumplings from scorching, don't raise the cover while they're cooking.
Before serving, ladle hot soup into dishes and top with dumplings. If you'd like, you may top it off with some more parsley.
It takes 15 minutes to prepare, 45 minutes to cook, and 1 hour to complete. There are 6 servings and 400 calories in the recipe.
What you need:
Four cups of chicken broth One pound of boneless, skinless chicken breasts or thighs Two medium carrots, sliced Two stalks of celery, chopped
measuring one cup of milk
a quarter cup of all-purpose flour
two tablespoons butter, unsalted
dried thyme, 1 teaspoon
half a teaspoon of dried basil
half a teaspoon of salt
half a teaspoon of black pepper
Addressing the Dumplings:
One cup of all-purpose batter
Baking powder, 2 tablespoons
1/2 cup of milk 1/4 teaspoon of salt
2 tablespoons of melted unsalted butter
What to do:
Melt the butter in a big pot or Dutch oven over medium heat. Then cook the chicken and vegetables. After 5 minutes of sautéing, add the celery, carrots, and onion and cook until they are softened. Toss in the chicken, then season with salt and pepper, thyme, parsley, chicken broth, and either breasts or thighs. Simmer, covered, for 20 to 25 minutes, or until chicken is done. Bring to a boil, then lower heat.
Take the chicken off of the heat and shred it with two forks. Put the shredded chicken back in the saucepan.
To make the soup thicker, combine the flour and milk in a small basin and whisk until combined. Slowly incorporate this blend into the broth. Cook, stirring regularly, for 5 to 7 minutes, or until the soup reaches the desired thickness.
To make the dumplings, mix the flour, baking soda, and salt in a medium basin. Do not overmix; simply incorporate the milk with the melted butter.
Before the soup comes to a simmer, add spoonfuls of the dumpling batter to cook the dumplings. For about fifteen to twenty minutes, or until the dumplings are cooked through and have a fluffy texture, cover the pot with the lid. To keep the dumplings from scorching, don't raise the cover while they're cooking.
Before serving, ladle hot soup into dishes and top with dumplings. If you'd like, you may top it off with some more parsley.
It takes 15 minutes to prepare, 45 minutes to cook, and 1 hour to complete. There are 6 servings and 400 calories in the recipe.
